May 17, 2016, posted by Gina – A friend and I are feeding a crowd before our sons high school graduation next week. We’ve been doing lots of planning and running around as we check things off our to-do lists. We are making several casseroles of Chicken Tetrazzini which I have never made but, knowing my friend, I’m sure this is delicious. It is one of her family’s favorites and it’s easy to put together. I did take a bite of it and really liked it. Here is the recipe:
1 – 16 oz. package vermicelli
2 Tbsp. butter
1 – 8 oz. package sliced fresh mushrooms
3 oz. finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed
1 – 10 ¾ oz. can reduced fat cream of mushroom soup
1 – 10 oz. container refrigerated Alfredo sauce
½ cup chicken broth
¼ cup white wine
1 cup shredded Parmesan cheese
Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
Stir together mushroom mixture, chicken, next 5 ingredients, and ½ cup cheese; stir in pasta. Spoon mixture into a lightly greased 9 x 13 baking dish; sprinkle with remaining ½ cup cheese.
Bake at 350° for 35 minutes or until bubbly.